Beer Forum

Hey guys,

So I have a 5gal Porter that's been fermenting for 12 (out of 14) days at 58-62F. Everything seemed normal for the first 2-5 days but I noticed that the temperature dropped significantly every night and once the activity ceased, the temperature leveled out around 60F.

Has anyone experience something like this before? And if so, what did you do to correct the issue? I've considered leaving it in the fermentor for 2-3 more days. Would that be wise?

Thanks for all the help and suggestions

Where are you fermenting? Temp controlled?

Do you know if it's done fermenting? The yeast do stop producing heat when they are no longer actively fermenting the available sugars.

Active ferment will produce heat of it's own, once it slows down your temp may drop.

Ok, thanks for the tips. I think it's probably ok then. No temp-controll, just a few blankets and a bucket. I'll keep everyone posted on what happens when we bottle.

So say we all.